Wellington Old Vines Basson Cinsault

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To enhance the terroir and naturally austere tannins of this special & historic site, we transferred 100% whole-clusters to tank with minimal sulphur. No further additions were made. The natural fermentation began without inoculation and the wine was pigeaged twice a day. Temperatures were kept cool as Cinsault is a fast fermenter and the fermentation lasted for 11 days. After 3 weeks of extended masceration, the wine was drained and pressed to barrel. Racking and blending took place mid-way through the year and the wine was bottled after 20 months in barrel.

Planted on a variety of South Africa’s first experimental root stocks in 1900, this historic parcel of dry farmed bush vine Cinsault is growing on the deep sandy alluvial soils in Wellington. This is South Africa's oldest registered red wine vineyard and the firm skins and fragrant fruit ‘sing’ to us when they are ready to pick.

This wine was matured for 20 months in 500L French oak barrels.